Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm. The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating. Makes 1 1/2 cups. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield"
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|Serving Size: 1 Serving (1064g)|
|Recipe Makes: 1|
|Calories from Fat: 425 (47%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2g|
|Cholesterol 122mg||38 %|
|Sodium 4887.5mg||169 %|
|Potassium 1234.8mg||32 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 51.8g|
|Protein 9.6g||14 %|
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Calories per serving: 899
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